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Smoke it and they will come!

 

Hickory Smoked
Chicken Parmesan Fatty

 

Welcome to my smoking meats recipes site. Visit my recipe list for the complete list of smoked foods. My smoked meats recipes will be changing indefinitely as I plan to improve existing recipes and add new ones on a continual basis. Whether you are new to smoking meats or you are a seasoned veteran, I hope to provide a little something for everyone. All recipes within this site will contain detailed preparation instructions and video shot in HD to clearly demonstrate the specific tips and techniques I used to smoke the meats. Be sure and stop in frequently and browse the smoking meats recipes. All new recipes will be tagged with “New Smoke” labels so you can quickly navigate to the recipes of interest. Remember… Cooking times will vary so always use a thermometer.

Good luck on your next smoke and feel free to email me with any feed back or smoking meats related questions you may have.  “Smoke it and they will come!”

Recipe Information

Ingredients:

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1 lbs Maple Sausage
1 lbs Sage Sausage
1 Smoked or Cooked Chicken Breast
1/2 Cup of Prego Pasta Sauce
Jack's Old South Original Dry Rub
Garlic Powder
Sun Dried Tomato & Garlic Pesto Mix
Mozzarella Cheese
Grated Parmesan Cheese
1 Clove garlic chopped

 

 

Preparation:

This is a fun treat for the family. One they will want time and time again as it's delicious.

Start by mixing 1 lbs of Jimmy Dean Sage sausage with 1 lbs. of maple sausage. Once the sausage is mixed form a ball and transfer into a 1 gallon Ziploc bag. Press down and work the sausage to the sides and top of the bag. Release any air and zip shut. Continue until you have formed a symmetric flat sausage square. Set this aside for later.

Cut 1 pre smoked or cooked chicken breast in half down the length of the chicken breast. See image to the right. 

 In a medium pan brown the sausage you set aside. Drain off any fat. In the same pan heat the pepperoni to cook off most of the grease. Once heated place on paper towels. Using more paper towels blot up the excess grease. Now clean the pan and heat the Canadian bacon just enough to slightly brown it.

In the same pan, place a slice of butter. Add the peppers, onion and garlic. Sauté in the butter until the garlic starts to brown. Once the garlic starts to brown remove the pan from heat.

Now grab the flattened sausage square that you set aside. Open the Ziploc bag containing the sausage. Using a pair of clean scissors, cut along both sides and fold back the top plastic flap exposing the sausage. Spoon on 3-4 tbsp of your favorite Prego pasts sauce. Evenly spread it leaving 1" bare border all the way around the edge of the sausage square.

Add 1/2 the garlic on top of the sauce. Sprinkle on some Mozzarella cheese covering the pasta sauce. Lay on the two chicken breast halves. Spoon a 2-3 Tbsp of Prego on top of the chicken breast.

Sprinkle on some Sun Dried Tomato & Garlic Pesto mix. Add the remaining garlic. Now add a good layer of Parmesan cheese. It's now time to roll a fatty! Grab each side of the bag and pull the sausage up and around sealing the top.

Close shut the seem and ends. Sprinkle on a light dusting of garlic powder followed by a good coating of  Jack's Old South Hickory dry rub. Now sprinkle on a light coating of the Sun Dried Tomato & Garlic Pesto mix.

Make sure you get it on the sides and bottom as well. Once seasoned, roll the Fatty on to a smoking rack or baking sheet and transfer them to the grate in your smoker. Be careful not to rupture the outer sausage layer. You want to keep all the goodness inside.

Smoke @ 230 degrees until the internal temperature is 165 - 170 degrees. This usually take 2.5 to 3.5 hours. Traeger owner set your Traeger to the smoke setting for 1 1/2 hours then increase your temperature to the 225 setting.  Once the desired temperature has been reached, remove the fatty's from the smoker. Cover with foil and let then stand for 15-20 minutes.

 Slice the fatty into 1" thick slices and serve. Hope you enjoy this recipe.

SmokingPit.com - Chicken Parmesan Fatty - Smoked low and slow on my Traeger Texas smoker grill. Sausage mesquite apple hickor, pecan, alder, oak wood fire cooked foods! Tacoma WA Washington

SmokingPit.com - Chicken Parmesan Fatty - Smoked low and slow on my Traeger Texas smoker grill. Sausage mesquite apple hickor, pecan, alder, oak wood fire cooked foods! Tacoma WA Washington

SmokingPit.com - Chicken Parmesan Fatty - Smoked low and slow on my Traeger Texas smoker grill. Sausage mesquite apple hickor, pecan, alder, oak wood fire cooked foods! Tacoma WA Washington

SmokingPit.com - Chicken Parmesan Fatty - Smoked low and slow on my Traeger Texas smoker grill. Sausage mesquite apple hickor, pecan, alder, oak wood fire cooked foods! Tacoma WA Washington

SmokingPit.com - Chicken Parmesan Fatty - Smoked low and slow on my Traeger Texas smoker grill. Sausage mesquite apple hickor, pecan, alder, oak wood fire cooked foods! Tacoma WA Washington

SmokingPit.com - Chicken Parmesan Fatty - Smoked low and slow on my Traeger Texas smoker grill. Sausage mesquite apple hickor, pecan, alder, oak wood fire cooked foods! Tacoma WA Washington

SmokingPit.com - Chicken Parmesan Fatty - Smoked low and slow on my Traeger Texas smoker grill. Sausage mesquite apple hickor, pecan, alder, oak wood fire cooked foods! Tacoma WA Washington

SmokingPit.com - Chicken Parmesan Fatty - Smoked low and slow on my Traeger Texas smoker grill. Sausage mesquite apple hickor, pecan, alder, oak wood fire cooked foods! Tacoma WA Washington

 

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